In Japan, where the dish is more popular, the Ministry of Health, Labour and Welfare advised restaurants in June 2016 to “re-evaluate raw and half-raw chicken menus,” according to The Asahi Shimbun, a Japanese newspaper.

Restaurants are urged to cook chicken to an internal temperature of 75 degrees Celsius (167 degrees Fahrenheit), after 800 people said they were sickened after eating chicken sashimi and chicken “sushi” rolls.